Safe Internal Temperatures for Cooking Meat
To keep you and your family healthy and avoid foodborne illnesses, be sure to cook your food - particularly meat - thoroughly. This can mean different temperatures for different types of meat, so always use a digital food thermometer and insert it into the thickest part of the meat to get the most accurate reading.
Use the following guidelines, provided by the Wisconsin Department of Health & Family Services, to cook your meat to a safe internal temperature.
| |
Fahrenheit |
Celsius |
| Fresh Beef |
| Medium Rare |
145 |
63 |
| Medium |
160 |
71 |
| Well Done |
170 |
77 |
| Ground Beef |
160 |
71 |
| Fresh Veal |
| Medium Rare |
145 |
63 |
| Medium |
160 |
71 |
| Well Done |
170 |
77 |
| Game |
| Deer |
165 |
74 |
| Rabbit |
180 |
82 |
| Duck |
180 |
82 |
| Goose |
180 |
82 |
| Eggs |
| Fried, poached |
(cook until yolk and white are firm) |
| Casseroles |
160 |
71 |
| Sauces, custards |
160 |
71 |
| Poultry |
| Chicken |
180 |
82 |
| Turkey |
180 |
82 |
| Turkey Roast (boneless) |
170 |
77 |
| Stuffing (inside or outside bird) |
165 |
74 |
| Fresh Pork |
| Chops, Roast, Ribs |
| Medium |
160 |
71 |
| Well Done |
160 |
71 |
| Cured Pork |
| Ham, fresh |
160 |
71 |
| Sausage, fresh |
160 |
71 |
| 
